I used to think making white sauce is time consuming and it may not come out right. But using gluten-free rice flour and mixing it with liquid first, it does not clump up.
Once you learn how to make cream sauce, you can modify this recipe in so many different ways. Instead of bacon and potato, add corn, shrimp and scallops for a change. Maybe creamy spinach, mushroom cream pasta, pink sauce or fish meunière complimented with cream sauce, etc.
YIELD: 2 servings
PREP TIME: 10 minutes
BAKE & STIR TIME: 10 minutes
RECIPE TYPE: French, Dinner, Gluten -free
- ¼ cup Rice Flour
- ½ cup Whole Milk
- 1 tbsp Margarine or Butter
- 1 Large Potato
- ½ Onion
- 2 slices Bacon
- ¼ cup Shredded Cheese
- Salt & Pepper to taste
Mix rice flour and milk well. Peel and slice potato ¼” thick. Slice onion as well.Trim excess fat of bacon. Place sliced potatoes in microwave-safe bowl and wrap. Microwave for 2 – 3 minutes until fully cooked. Heat a pan over medium heat.
Stir fry bacon and onion until browned. Do not burn. Reduce heat to low and add margarine. Stir and pour in rice flour & milk mix slowly into the pan, little by little. Keep stirring and let it simmer. Add salt & pepper to taste. When the sauce thickens and becomes creamy, remove from heat.
Spread margarine/butter or spray oil in oven-safe dishware. I used 7” round dish. Place the sauce at the bottom of the dish and lay potato slices flat. Pour more sauce over potatoes. Layer as needed.
Sprinkle cheese of your choice on top and broil for 10 minutes until browned.
- If you are not allergic to gluten, sprinkle Panko bread crumbs on top of cheese and drop a little margarine/butter before broiling. it is so yum!
Add some green vegetable to this meal for a balanced diet.